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Sausages with Creamy Lentils

This one-pot is one we keep coming back to — it’s so deliciously satisfying. We’re in the habit of using the bratwurst from Trader Joe’s for this recipe, but it’s our guess that any number of sausages would fit the bill here. There’s a bit of a kick in the lentils from the chili flakes, but the yogurt helps to soften the edges and the cilantro lends a fresh coolness. Give this one a go — you’ll be ever so pleased you did!

Sausages with Creamy Lentils

2 tbs. olive oil
14 oz. good quality fresh sausages
1 red onion, thinly sliced
1 tsp. cumin seeds
1 tsp. chili flakes
2 garlic cloves, finely sliced
9 oz. dried green lentils, rinsed well under cold water
½ bunch fresh cilantro, leaves and stems separated, both roughly chopped
3½ cups hot chicken stock
6 fl. oz. plain yogurt

Pinch and twist each sausage in the middle, then cut to make half-size sausages. Heat 1 tbs. of the olive oil in a large shallow pan. Add the mini sausages and cook for 5 minutes until browned all over. Remove to a plate and set aside. Add the remaining oil and the onion to the pan, then cook for 8 minutes to soften. Stir through the cumin, chili flakes, and garlic, then cook for 2 minutes more.

Add the lentils and cilantro stems to the pan, then pour over the stock and cover. Bring to the boil, then simmer for 15 minutes. Nestle the sausages on top of the lentils and cook, uncovered for 15-20 minutes more or until the lentils are tender, the sausages are cooked through, and most of the liquid has evaporated. Taste the lentils and season, stir through the yogurt and cilantro leaves, then serve.

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